Directions

1.In a medium bowl, whisk the dressing, 2 tablespoons of olive oil, shallot, spices and salt. Place yogurt mix and chicken thighs in a large plastic zipper bag, and massage dressing into chicken. Refrigerate for at least 1 hour, and up to 8 hours.

2.Preheat grill (or grill pan) to medium-high, and coat with remaining oil. Remove chicken from marinade (discard remaining marinade) and grill for 8–10 minutes on each side, until chicken is no longer pink in the center.

Reviews

Rated 5 out of
5 by
fg330 from
Tastes great!I tried this recipe out on my family and everyone loved it! I used a mixture of chicken thighs and breasts, the chicken was very moist and tender. Definitely a hit!

Date published: 2017-07-28

Rated 4 out of
5 by
LisaPlum from
Tricia50The yougurt is in the
Hidden Valley® Greek Yogurt Lemon Garlic dressing.